Effects of high pressure on enzymes related to food quality
Trends in Food Science & TechnologyPublished 1 May 1998
Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck, C. Weemaes
Citations544
SJR quartileQ1
SJR score3.25
SNIP3.71
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Abstract
High-pressure processing has potential for food preservation purposes because it can inactivate microorganisms and enzymes. In order to implement this new technology in the food industry, we need to understand the mechanism and kinetics of pressure-induced degradation/denaturation/(in)activation of several food compounds (e.g. microorganisms, enzymes, nutrients) and the way in which the degradation/denaturation/(in)activation is influenced by other parameters (e.g. temperature, pH). This review is concerned with the factors influencing the effect of high pressure on enzymes related to food quality.
Keywords
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